Description
A speedy, flavorful, and comforting chicken tortilla soup made effortlessly in the Instant Pot, perfect for busy weeknights. Packed with protein, veggies, and customizable toppings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced
- 14.5 oz canned diced tomatoes (fire-roasted preferred)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup frozen or canned corn (150g)
- 4 cups low-sodium chicken broth
- 1–2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (start with 1 teaspoon salt)
- Juice of 1 fresh lime
- ½ cup fresh cilantro, chopped (optional)
- Tortilla strips or chips for topping
- Optional toppings: avocado slices, shredded cheddar, sour cream, sliced jalapeños, diced red onion
Instructions
- Set Instant Pot to ‘Sauté’ mode and heat olive oil. Add diced onion and cook about 3 minutes until softened and sweet-smelling.
- Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Sprinkle in cumin, chili powder, salt, and pepper. Stir to coat onions and garlic.
- Add minced chipotle peppers with some adobo sauce and stir.
- Pour in chicken broth, canned tomatoes, black beans, and corn. Nestle chicken breasts into the liquid and stir gently to combine.
- Seal Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ mode for 15 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to the pot. Stir in fresh lime juice and chopped cilantro.
- Taste and adjust seasoning with salt, pepper, or lime juice as needed.
- Ladle soup into bowls and serve with tortilla strips and desired optional toppings.
Notes
Do not skip the natural pressure release to keep chicken juicy. Adjust chipotle peppers to control heat level. Use low-sodium broth to manage saltiness. Fresh lime juice brightens the flavor. Make extra for leftovers; soup tastes better the next day and freezes well without toppings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sodium: 580
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: Instant Pot, chicken tortilla soup, easy dinner, weeknight meal, pressure cooker soup, chicken soup, Mexican soup, healthy soup